{"product_id":"pastryrevolution-38-hojaldre-masas-ebook","title":"PastryRevolution 38 #PuffPastry #Doughs (eBook)","description":"\u003cdiv\u003e\n\n\u003cstrong\u003e19 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e38 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e342 photos\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e65 recipes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e10 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e32,737 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003ePUFF PASTRY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- LAMINATED DOUGHS\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- PUFF PASTRY: ingredients; butter block and dough; turns; formulation; production phases; types of puff pastry; puff pastry defects.\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- FERMENTED PUFF PASTRIES: Factors influencing fermented puff pastries; production phases; types of fermented puff pastries.\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- SHEET DOUGHS: Phyllo dough; strudel.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- CHOUX PASTRY: pie crusts; choux pastry.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;\u0026lt;strong\u0026gt;CREATIONS\u0026lt;\/strong\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Millefeuille. Serge Aymami. Rustic. Binissalem, Mallorca.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Coffee millefeuille. Jordi Roca. El Celler de Can Roca. Girona.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Fruit band. Toni Vera. Canal. Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Puff pastry waffle with grilled chicory. Régis Marcon. Restaurant Régis \u0026amp; Jacques Marcon.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Spice arlettes. Pierre Hermé. Pierre Hermé Paris. Paris, France.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Cream crown. Toni Vera. Canal. Barcelona.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Best artisan butter croissant in Spain with chocolate. Toni Vera. Canal. Barcelona.\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Kouign-amann. Pierre Hermé. Pierre Hermé Paris. Paris, France.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Schnecken. Alejandro Montes. Mamá Framboise. Madrid.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Puff pastry brioche with Piedmont hazelnuts and sea buckthorn; Puff pastry brioche with toasted pecan and maple syrup; Danish pastry with cranberry and Valencia almond, fennel pollen and wood sorrel flower. Daniel Lindeberg. Lindeberg Bageri \u0026amp; Konditori. Saltsjö-boo, Sweden.\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Burnt cream ‘Ensaïmada’. Serge Aymami. Rustic. Binissalem, Mallorca.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Pear and milk chocolate cream ‘Hatillos’, white cheese sorbet flavored with Sichuan pepper. Frédéric Bau. Valrhona Ambassador. France.\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Mini strudel. José Montero. Pastry and bakery consultant and trainer. Spain.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Paris-Brest with Williams pear and vanilla. José Manuel Marcos. Crujiente Emotional Pastry. Redován, Alicante.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Chocolate éclair. Fabrizio Fiorani. Consultant and Pastry chef for BVLGARI. Tokyo, Japan.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;\u0026lt;br\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify\u003e\n\n\u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Panem, a successful bakery... of five siblings: Two-color puff pastry bread with pistachio marzipan, griottines and chocolate; Baguette Respectus panis; Pan brié; 100% whole rye bread.\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- Panaderos Artesanos J. Sánchez, artisan bakers; Osman Darío Echevarry Marín \u0026amp; José Antonio Mena Peña; Spelt muffins; Chocolate and candied orange muffins; Muffins with 55% cocoa Belgian chocolate chips; Doughnuts; Celtic bread; Old bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify--\u0026gt;- Carmen Gourmet. New creations of breads and sweets; Carmen Marín, Natalia Patti \u0026amp; Cristobal Castillo; Spelt, corn and turmeric bread; Torta de Aranda; German bread; Rye and spelt bread; Brownie-coulant\u0026lt;br\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;\/div\u0026gt;\u0026lt;!--nl--\u0026gt;\u0026lt;div align=\" justify--\u003e- 6 cookies 6; Oat and chocolate cookies. Mario Tortosa Trepat. Forn Europa. Barcelona; Pilaras chocolate and oat flake cookies. Carlos Sesplugues. Horno de leña Sesplugues - Panaderías Julia. Alcampell; Rice flour and chocolate cookies. Aroa Benavente. Armilla (Granada); Chocolate alfajores. Oil cookies. Esteban Silva. La Mar Dolça. Pollença (Mallorca); Perrunillas. Tony Valls. Escuela de Panadería del Gremio de Panaderos de Barcelona.\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934158139724,"sku":"RPR38D","price":42.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/P38.jpg?v=1785487276","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-38-hojaldre-masas-ebook","provider":"Montagud","version":"1.0","type":"link"}